• Schedule:
Monday to Friday, from 9:30 AM to 5:30 PM
• Modules can be purchased individually
• The fee includes: course materials, lunch and coffee breaks, and final certificate
Why choose our advanced professional gelato course?
- Faculty selected among the top professionals in the field
- Teaching based on scientific rigor, daily lab practice, and a deep appreciation for taste culture
- Strong focus on sustainability, ingredient quality, and transparency in production processes
- A contemporary, integrated vision combining technique, craftsmanship, and business management
Advanced Professional Gelato Course
A complete professional course to launch a successful career in high-end gelato.
The Advanced Professional Gelato Course by Scuola Tessieri, in collaboration with the International School of High-End Gelato, is structured in 4 training modules, each lasting one week, for a total of 160 hours.
What you’ll learn
Modules 1 & 2
Fundamentals of gelato-making
In the first two modules, you’ll gain a solid foundation in the technical, scientific, and practical principles of gelato-making.
Modules 3 & 4
Advanced gelato-making & entrepreneurship
These modules are designed to equip you with the tools to start your own business and to deepen your knowledge of modern frozen pastry applications within gelato–making.
Who is this course for?
Modules 1 & 2
Fundamentals of gelato-making
For those looking to begin a career in artisanal gelato, this is a comprehensive, hands-on introduction focused on immediate entry into a professional lab or the first steps toward opening a gelato shop.
Modules 3 & 4
Advanced gelato-making & entrepreneurship
Designed for those who have completed the first modules or already have experience in a gelateria. These modules are ideal for those aiming to manage or open their own gelato business, develop entrepreneurial skills, and explore frozen pastry as an extension of gelato-making.
Fundamentals of gelato-making – Modules 1 & 2
- In-depth study of key ingredients
- Introduction to the chemistry and physics of gelato
- Production process analysis
- Overview of professional equipment
- Principles of balancing sorbets and milk-based bases
- Daily hands-on practice in the lab
- Technical tastings and sensory evaluation of ingredients and final products
- Thematic focus sessions on: chocolate, nuts, infusions, Sicilian granita
- Gelato and dietary intolerances
- Advanced balancing techniques
- Gastronomic gelato and savory applications
- Business planning, from food cost to strategic pricing and team management
- Marketing, communication, and sales
- Lab organization and production workflows
- Regulatory and compliance aspects
- Sensory analysis applied to gelato: technical parameters and defect recognition
- Introduction to frozen pastry techniques within the gelato world
- Final project: concept and product development for an entrepreneurial gelato line
Roberto Lobrano
A leading figure in professional gelato education, Roberto Lobrano brings over 40 years of experience in the field. Recognized as one of the world’s foremost experts in artisanal gelato training and consulting, Lobrano is a second-generation gelatiere, author of widely translated technical and marketing manuals, and an international trainer and advisor since 2001.
He has trained hundreds of professionals and entrepreneurs across more than 20 countries, helping to spread the culture of high-quality artisanal gelato globally.
Founder and director of the International School of High-End Gelato, he is committed to equipping students with the tools they need for a modern, sustainable, and innovative career in gelato.
Lobrano is also the author of landmark industry books such as “Il Gelato come venderlo meglio”, “Gelato Business”, “Il Mondo del Gelato” (Slow Food Editore) e “L’Arte del Gelato”, texts that have shaped generations of professionals.
Starting in 2025, Roberto Lobrano joins Scuola Tessieri as an instructor and academic advisor for its advanced professional gelato course.
